Spaghetti With Mushrooms, Zucchini, And Tarragon

Spaghetti With Mushrooms, Zucchini, And Tarragon
Spaghetti With Mushrooms, Zucchini, And Tarragon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Olive oil as needed

  • 1

    pound zucchini trimmed, diced

  • 1/2

    teaspoon dried crushed red pepper

  • 2

    pounds mushrooms sliced

  • 2 1/2

    tablespoons chopped fresh tarragon

  • 2

    tablespoons chopped fresh parsley

  • 3

    large garlic cloves minced

  • 12

    ounces spaghetti freshly cooked

  • 2

    large tomatoes chopped

Directions

Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper. Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl. This recipe yields 4 servings. Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g

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